Tender and moist coffeecake topped with a layer of cherry pie filling and crunchy oat streusel topping.

Cherry Coffeecake

Topping:

3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine, softened

 

Batter:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
2 large eggs
3/4 cup milk
1 (21-ounce) can cherry filling and topping

1. For topping, combine sugar, flour, oats, cinnamon and nutmeg in a medium mixing bowl; mix well. Cut in butter to make a crumbly mixture. Set aside.
2. For batter, combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs and milk; mix just until dry ingredients are moistened. Do not overmix; batter will be lumpy. Spread half the batter into a lightly greased 13x9x2-inch baking pan. Spoon cherry filling evenly over batter. Top with remaining batter. Sprinkle reserved topping over batter.
3. Bake in a preheated 350°F (175°C) oven 30 to 35 minutes, or until golden brown. Serve warm.

Makes 12 servings.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.